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Tomato Corn Chowder

The challenge for No Croutons Required back in 2008 was to recreate a soup or salad from a restaurant that has left a lasting impression. My contribution to the copycat round is this tomato corn chowder that I would always order when I visited Under the Volcano here in London Ontario. Unfortunately, this delicious soup is no longer on their menu, but thankfully, I was able to get a basic idea of the ingredients thanks to my friend Mike and have come up with my own creamy version. I have made it before, but this time I was able to replicate this Mexican soup more to my liking.

Heat the olive oil in a large saucepan over medium heat. When hot, add the onion to the pan and stir for 5 minutes or until the onion is translucent. Add the garlic and jalapeño and continue to sauté for 2 to 3 minutes. Now add the remaining ingredients except for the cream and pour in the tomato juice. Bring to boil, reduce the heat to low and simmer, uncovered for 10 to 15 minutes.

Pour in the cream and simmer for another 5 minutes over low heat.

Partially blend the soup with an immersion blender or in batches in a food processor or blender.

we make this at my house all the time now. But today I made it for the kids at the preschool I work at. It was a success. Needless to say, I am using lot's of your recipes for these children in the future. I have already done the Spinach Pesto recipe. Go Lisa!

Based in London, Ontario, a veteran vegetarian for 23 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.